Shrimp - what could be easier in the summer?

Yummy shrimp recipe...even better that it's quick, easy and low calorie.

Ingredients:

Marinade/brine

• 1    pound shrimp raw
• 1    clove garlic small, minced
• 1    inch ginger piece, minced
• 1/4    teaspoon salt   

Veggies

• 8    ounces snow pea pods   
• 1    each sweet bell pepper yellow, orange or red, largish diced
• 1/2    cup scallions, spring or green onions sliced
• 1    clove garlic large, chopped

 Sauce

• 1 1/2    tablespoons sugar   
• 2    tablespoons rice vinegar   
• 1 1/2    tablespoons ketchup   
• 1    tablespoons cooking sherry or shaoxing (Chinese cooking wine)
• 1    tablespoons chili garlic sauce   
• 1/2    tablespoon sesame oil   
• 1    teaspoon soy sauce   
• 2    teaspoons cornstarch   

 Directions

• In a medium bowl. Mix together the shrimp, garlic, ginger and salt. Set aside to brine for 20 minutes at room temperature
• Meanwhile prepare the green onions, red pepper and garlic.
• Add the sugar, rice vinegar, ketchup, soy sauce, sesame oil, chili garlic sauce, sherry and cornstarch to a small bowl and whisk until combined.
• Heat 1 tablespoon of peanut of vegetable oil in a non-stick skillet over medium-high to high heat until the oil just starts to smoke.
• Add the snow peas, red bell pepper and garlic to the skillet and stir-fry (constantly stirring) for a couple of minutes until the veggies are slightly blistered and beginning to brown.
• Remove the veggies from the pan and set aside.
• Add another tablespoon of oil to the pan. 
• Add the scallions and stir fry for 30 seconds.
• Reduce heat to medium-low and add the shrimp. 
• Cook for 30 seconds to one minute.
• Then add the sauce and allow to poach for about two minutes until the sauce has thickened is more sticky and coats the shrimp. There will not be a lot of sauce.
• Add the vegetables. Toss to coat.

Serve immediately over rice.

Recipe from Recipeland.com

Personally, I think i'd serve it over lo mein type noodles or rice noodles...but it would be good over rice as well.